Oven Roasted Baby Bok Choy

What is a Bok Choy, you say? Well, let us tell you about it. Bok Choy is a type of Chinese Cabbage that forms leaves on celery-like stalks instead of heads. You can use it in recipes that would call for cabbage, but the leaves are more delicate than cabbage. So something like coleslaw that needs firmness and crunch isn’t ideal for Bok Choy. Think stir fries, stews, and omelets.
  • 1 lb. Baby Bok Choy, halved length-wise
  • 2 tbsp. Grass-fed Butter, melted
  • 1/2 tsp. Simply Organic Garlic Powder
  • 1/2 tsp. Bob’s Red Mill Sea Salt
  • 1/4 tsp. Simply Organic Black Pepper
  • 1/4 tsp. Simply Organic Crushed Red Pepper
  1. Preheat your oven to 350 degrees while you’re slicing the Bok Choy.
  2. Wash the Bok Choy well, then pat it dry gently with a towel or use a salad spinner. You have to remove the water or the butter won’t coat it properly in the next step.
  3. Put the Bok Choy in a large mixing bowl, drizzle the butter over it, then sprinkle the seasonings over the top. Gently toss everything until the Bok Choy is evenly coated with butter and seasoning. Try not to let leaves get separated from their halves if you can help it.
  4. Place the Bok Choy halves on a baking sheet with the leaves pointed toward the middle so they don’t get too brown. Make sure the inside part of each half is facing down and the stray leaves that may have fallen out during tossing are tucked back into a half. A leaf by itself would burn before the rest of the pan is done.
  5. Put this in the oven to bake for around 20 minutes, or until it is nicely caramelized at the edges and on the bottom.

You can have these lovely, flavorful cabbages as a side dish, with bacon bits, a sprinkle of parmesan, or a squeeze of lemon to top it off before serving if you wish. They look pretty, they’re simple, and they add a little variety to your weeknight dinners. So get in your kitchen and start cooking.

This entry was published on November 2, 2015 at 9:24 pm and is filed under Healthy eating, Recipes, Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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